RSS Feed

Category Archives: salad

Day 5 ~ {DIY} Lemon Infused Olive Oil for Salads and Soups

Posted on
Lemon Infused Oil

Lemon Infused Oil

The aroma of a scented oil to finish off a salad or soup is enticing. After eyeing some fragrant flavoured oils on some online stores, I decided it wouldn’t be so difficult to make some myself. The process is quite simple and yet, the resulting oil is such a great add on to finish a dish.

This oil is best made in small batches to retain its freshness and aroma. Citrus is my favourite flavour / scent profile and I have made another batch with Orange peel.

Lemon Infused Olive Oil (Makes 1/2 cup)

Extra Virgin Olive Oil                    1/2 cup

Fresh Lemons                                2-3

Wash and pat dry the lemons, with a peeler, peel off the skin of the lemons in thin strips like ribbons. Make sure you do not scrape too much of the white part, as it renders the oil bitter and useless.

In a saucepan, gently heat the olive oil till warm (do not bring to a boil) drop the strips of lemon rind into this and heat for 4-5 minutes at the same temperature, ensuring the oil does not come to a boil.

Take off the heat and cover the saucepan and leave to cool completely.

Transfer the oil and rinds to a sterilised, clean glass bottle and cap it shut.

Use as required to garnish soups, make salad dressings or simply add to pasta/ salads.

Day 1 ~ Brown Rice Salad ~ Blogging Marathon

Posted on

DSC_0372

My comfort food is rice. When I have nothing else to cook with, no vegetables, no mood, no time, unexpected guests… basically anything to give me an excuse to eat rice will be taken! The fact that I hate getting flour under my nails is one of the main reasons I love rice.   I am a self respecting Rice eating south Indian and never feel ‘full’ if my meal is made up of only roti :( is my main motivation.

So when I wanted to make a robust salad and make a whole meal of it, my choice of carbohydrate naturally was rice. I used brown rice and I do believe this is what adds a nice texture to this salad. Brown rice, either you love it or you hate it. Our palate these days is so attuned to silky white polished rice, that any different texture just doesn’t feel like rice. I began experimenting with brown rice a few years ago and the Escapades household has a very clear verdict – No brown rice stuff for K.

So while I stock atleast 5 different kinds of rice in the pantry, I use most of them when I am cooking a meal just for myself. At best, K will eat it when disguised as mushy pongal or khichdi.

This salad is a filling nutritious meal and can be had both warm and at room temperature. Brown rice doesn’t refrigerate very well. So any leftovers need to be consumed within a day or two. This is a dish that is very versatile, increase the amount of rice by double and serve as a pulav, swap the brown rice with cooked white rice or even cooked pasta if you are not fond of its taste.

Warm Brown Rice Salad with Vegetables – Serves 2

Brown Rice                                         ½ cup, washed and soaked for 20 minutes

Onion                                                  1 medium

Red bell pepper                                 1 medium

Zucchini                                               ½ a small one

Carrot                                                  1 medium

Red chilli flakes                                  ½ teaspoon

Lemon juice                                        1 teaspoon

Salt to taste

Olive oil                                              1 tablespoon

Oregano                                              ½ teaspoon (dried)

Garlic                                                   1 pod, sliced

Fresh Coriander Leaves                    1 small bunch

In a pressure cooker, add the rice and 11/2 cups of water, cook for 3 whistles and then lower the flame and cook for 10 minutes till done.

When the pressure releases, open the cooker, fluff the rice with a fork. If there is water at the bottom, drain it with a sieve. Set aside.

If you do not like the taste or texture of brown rice, you can use regular white rice for this dish.

Peel the carrot and cut into small cubes. Chop the onions, zucchini and bell peppers into the same size as the carrots.

In a pan, heat the olive oil and fry the garlic slices till they are golden brown, remove them carefully to a small plate and set aside.

In the same oil, add the carrots and cook for 2-3 minutes, covered.

Add the onions, bell peppers and zucchini pieces and stir and cook for 2 minutes, add the oregano, salt, red chilli flakes, and part of the fresh coriander and stir. Remove from the heat and cool for 5 minutes.

When you are ready to serve, add the cooked brown rice to the vegetables and stir gently. Taste and check for salt, adjust if needed. Add the lemon juice and remaining coriander and stir gently. Serve immediately.

Celebrate the Monsoons ~ Masala Bhutta {Recipe for Indian Style Spicy Corn on the Cob}

Posted on
Indian Style Masala Corn

Indian Style Masala Corn

A few weeks ago, I posted a recipe for Fresh Corn Papdi Chaat. I made this to celebrate the monsoons. In the parts where I live, fresh corn on the cob is still available and the recipe I am sharing here is one of my favourite ways to eat it. I first had this at a party at our friend DJ’s place. this was the first time I tasted boiled corn with a coating of spicy sauce and it was phenomenal. I asked his wife M for the recipe immediately and cannot claim that I remembered all of it. I tried to replicate this from memory. If you like boiled corn, but are looking for something with a nice kick, this is just the recipe for you. Try it and you will never want to go back to eating plain boiled corn!

DSC_1015

Masala Bhutta (Spicy Corn on the Cob – Makes 4 servings)

Fresh Corn on the Cob          2, broken into two, covering and silk removed

Vegetable Oil                          2 teaspoons

Tamarind pulp                        ¼ cup

Red Chilli Powder                  1 teaspoon

Salt                                           to taste

Sugar                                       1 teaspoon

Cumin Powder                       ¼ teaspoon

  • Break the corn into two pieces and boil the fresh corn with a little salt added in a pressure cooker till cooked, about 3-4 whistles.
  •  Cool the cooker and remove and drain the corn, set aside.
  •  In a pan, heat the oil and add the tamarind paste, red chilli powder, salt, sugar and cumin powder and cook with 1/4cup of water to form thick sauce.
  • Add the boiled corn into this and sauté for 3-4 minutes, turning them over so that the masala coats the corn well.
  • Simmer for 2 minutes, remove and serve hot.

Beet and Orange Citrus Salad with Walnuts {Recipe}

Posted on
Beetroot and Orange Salad

Beetroot and Orange Salad

My love for beetroot is well, err, nonexistent to tell you the truth. It cannot be easy to get over years of being subjected to an overcooked grey green goop of a ‘curry’ to be eaten with sambar and rice in a hostel mess or any one of the several (cheap) eating joints one frequents as a singleton / student / working woman in a new place that actually turns out to be this brilliantly coloured beetroot! Imagine my shock and horror when I realized, hours of cooking can turn a beautiful wine coloured beetroot into a grey mess.

My favourite way to eat beetroot is boiled, chopped, with simple mustard and curry leaves tadka, salt and a dash of lime squeezed on top.

I also love them as cutlets which are very popular in the Escapades family and in a raita where they look so glam! Up next I want to try out this beautiful Beetroot and Gruyere Cheese Salad. Just look at how gorgeous it is!

I was supposed to join my friend Preethi who writes the blog The Meal Algorithm in her salad a day quest. she is posting one salad per day for the whole month of August and I failed miserably. This is a make up post honestly :( Check out her blog for some pretty awesome salad recipes

beetroot and orange salad

beetroot and orange salad

Beetroot and Orange Citrus Salad

Serves 2

Beetroot                                                          4, boiled and skin removed

Oranges                                                           3

Walnuts                                                           1/3 cup

Mint Leaves                                                    a few

For the Dressing

Orange Juice                                                   2 tablespoons

Honey                                                             2 teaspoons

Extra Virgin Olive Oil                                    2 teaspoons

Salt and pepper to taste

  1. Skin the oranges with a knife, removing the skin and the white membrane. Slice into rounds
  2. Boil and skin the beetroots, slice into rounds
  3. In a small bowl, add all the ingredients for the dressing and whisk lightly with a fork. Set aside
  4. On a plate, assemble the beetroot and orange slices; sprinkle the mint leaves and walnuts on top. Drizzle the salad dressing and serve immediately

Celebrate the Monsoons ~ Fresh Corn Papdi Chaat

Posted on

The arrival of the monsoons, my favourite time of the year, sees cart loads of fresh corn being sold all over the city where I live. The easiest and most tempting way to eat it is freshly roasted and slightly charred over hot coal, rubbed down with red chilli powder, salt and lemon. Most people would have at least once in their life, stopped their vehicle in pouring rain to get a freshly roasted bhutta to savour.

Fresh corn is extensively used in Indian cooking, from the bhutta malai curries of the north to Makai sabzi in Rajasthani cuisine, to crispy vadas of the south and of course there are cutlets, salads and pulavs. I have a list of recipes to try while fresh corn is still available. Use a sharp knife to remove the kernels from the cob, or peeled sweet corn that is readily available if you would prefer.

Fresh Corn Papdi Chaat

Fresh Corn and spices on a crisp papdi

I made an easy chaat using store bought papdi. You could substitute crispy savoury tart/ canapes shells, toasted baguette or even indian khakras or papad depending on which part of the world you live in, or what you have handy.

Fresh Corn Papdi Chaat

Fresh corn, cucumber, tomato, onion and spices on a crisp papdi

Fresh Corn Papdi Chaat (serves 2)

Fresh Corn Kernels               1 cup

Onion                                       1 small, finely chopped

Tomato                                    1 small, finely chopped, pulp removed

Fresh Coriander                     1 small bunch, finely chopped

Cucumber                                ½ small, peeled, deseeded and chopped

Papdis                                      1 small packet (any super market will have it in the snack section)

Fine Sev                                   1/2 cup

Salt and red chilli powder       to taste

Chaat masala                           1 teaspoon

Lemon juice                             ½ teaspoon

Steam the corn kernels for 3-4 minutes, rinse and drain. Set aside to cool.

Chop all the ingredients as mentioned and put them in a bowl.

Add the fresh coriander, lemon juice, red chilli powder, salt and chaat masala.

Place the papdis on a plate, spoon one spoon of the corn mixture onto each papdi, top with the fine sev, garnish with some more fresh coriander and serve immediately.

Am attempting to post soups and salads this whole month. In my mind, this qualifies as a very nice Indian Salad!

 

Some of the other corn recipes on this blog are:

Corn Bread

Corn Croquettes

Corn Pulav

Makai ki Sabzi

Follow

Get every new post delivered to your Inbox.

Join 243 other followers

%d bloggers like this: